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Italian Polenta Tomato Mozzarella Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9329
Energy (kCal)184.228
Carbohydrates (g)27.7682
Total fats (g)3.904
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400ºF. Place polenta slices, slightly overlapping, into lightly greased 9x13 pan. Arrange tomato slices over polenta. Scatter olive halves (if using) over tomato. Drizzle with garlic olive oil and balsalmic vinegar. Sprinkle with Italian herbs; season with salt and pepper if desired. Top with mozzarella cheese. | 2. Cover with foil, and bake for 45 minutes. | 3. Remove from oven and allow to sit for 5 minutes before cutting. Garnish with basil once plated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil 510 g cut 117.3 13.515 16.065 3.264
    tomato 16 slices 57.6 12.448 2.8160000000000003 0.64
    oil black olive 16 oil-cured pitted sliced - - - -
    garlic olive oil 4 teaspoons flavored - - - -
    balsamic vinegar 2 teaspoons 9.328 1.8052 0.0519 0.0
    italian herb seasoning 1 teaspoon - - - -
    pre mozzarella cheese 2 cups pre-shredded - - - -
    basil leaf 1/2 cup chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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